This satisfying red lentil and vegetable soup is quick and easy to make, is gluten-free, dairy-free, vegan, and is so fresh and healthy. A neighbor shared this recipe with me a few years ago, and it has become a staple meal Around My Home this time of year.
–1 Tbs olive oil
–4 medium carrots, peeled and chopped
–1 medium onion, chopped
–1 tsp ground cumin
–1 can diced tomatoes in juice
–2 cups vegetable broth
–2 cups water
–1 cup red lentils (usually available in bulk). Tip: red lentils cook faster than any other color.
–1/4 tsp salt
–1/8 tsp black pepper
–5 oz. fresh baby spinach
Heat oil in 4 quart sauce pan. Sauté carrots and onions on medium heat for ~6-7 minutes until soft. Stir in cumin and cook for 1 minute. Add tomatoes, broth, water, lentils, salt, and pepper and stir thoroughly. Bring to boil. Reduce heat to simmer and cover for ~8-10 minutes until lentils are soft. Turn off heat. Stir in spinach a little at a time. Makes ~4-6 servings. Consider serving with cornbread muffins and hard parmesan cheese.
I hope you enjoy this heart-healthy and satisfying meal around your home this season!